Fats have ( higher/lower) melting points than oils so they tend to be (liqud/soild) at room temperature. this is because they have (more/less) efficient packing than oils do, as a result of being mostly (saturated fat/unsaturated fats).

1. Higher

2. Solid

3. More

4. Saturated fats

Explanation:

Fats have a higher melting point than oils because of the presence of single bonds in their chemical structure. Most of the fats are saturated fats with no double bonds while oils have one or more double bonds.  

The presence of double bonds does not allow the oils to exhibit the tight packing of their atoms and imparts them liquid consistency at room temperature with a lower melting point than fats.

On the other hand, fats mostly have only single bonds and are tightly packed which in turn makes them solid at room temperature. The requirement of more heat to break the tight packing of fats gives them a higher melting points.